How to Make Vietnamese Canh Chua Ca - Sweet and Sour Fish Soup Asian Cooking Recipe Cuisine

Vietnam Canh Chua Ca (Sweet and Sour Fish Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

12 ounces catfish fillets, cut into 1 1/2 inch chunks

1/2 tsp salt

freshly ground black pepper

7 cups water

3 large ripe tomatoes, cored and chopped into large chunks (3 Cups)

1 cup pineapple chunks

1/4 cup plus 2 tbsp tamarind paste

2 tbsp vegetable oil

1 medium onion, cut into thin crescents

2 cloves garlic, chopped

1 4-oz taro stem, peeled and cut into 1-in diagonal slices

1 1/2 tbsp sugar

1 cup fresh mung bean sprouts, snap off tails

2 red Thai chilies, cut into rounds

2 tbsp fish sauce

1/2 cup Thai basil leaves

1/2 cup chopped cilantro leaves

2 green onions (green parts only), cut into 1-inch diagonal slices

2 red Thai chilies, cut into rounds



Directions:


In a medium bowl, season fish with the salt and pepper to taste. Set aside.

Bring water, tomatoes, pineapple and tamarind paste to a boil. Reduce heat to medium and cover. Simmer for 15 minutes and make sure the tomatoes are soft and start to peel.

Heat oil on a medium skillet over medium heat. Add onion, and garlic and cook until fragrant. Cook fish for 30 seconds on each side.

Add fish and onion to stockpot along with taro and sugar. Raise heat to high. Cook and skim off scum that rises to surface for about 2 minutes. Add bean sprouts and 2 chilies and give the soup a good stir. Sprinkle fish sauce and turn off heat.

- Basil, cilantro, green onions and chilies are for garnish. Serve soup hot!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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